Ingredients:
6 Pork Cutlet
Handful of fresh Parsley
finely chopped
1 garlic clove,
thinly sliced Juice of 1 Lemon
¼ -½ cup Blu Estate’s Reserve Quality EVOO
Salt & Pepper
Method:
- Turn on and allow the BBQ to heat medium to high. In the meantime, make the salmoriglio. Finely chop parsley and thinly slice garlic. Add to a bowl. Add the juice of 1 lemon, followed by salt, pepper and ¼ cup Blu Estate’s Reserve Quality EVOO. Combine.
- Tenderise and thin the pork cutlet with a meat mallet. Using the remaining EVOO, add a small drizzle to each cutlet and rub both sides of the cutlet with the oil. Any remaining oil can be added to the salmoriglio mixture.
- Add cutlets to the hot grill. Close the BBQ lid. Allow the cutlets to cook for approximately 5 minutes (Depending on the size of your cutlets and the heat of your BBQ, the cooking time will vary). When grill marks have appeared, cook the top-side of the cutlet.
- Once the cutlets are ready add them straight into the salmoriglio mixture and ensure you coat them thoroughly. Serve straight off the BBQ with your favourite sides and salads.
Note: the salmoriglio may require more liquid (lemon or oil) depending on the juiciness of your lemons as well as the size of your cutlets. Adjust accordingly.